Ingredients:
- 8 poblano chilies
- 1 grapefruit, peeled and sectioned
- 1 15-ounce can black beans
- 8 ounces Mexican cotija cheese, shredded
- 8 ounces Monterey Jack cheese, shredded
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 4 eggs, plus 2 yolks, beaten
- 4 1/2 cups flour
- 1/2 tsp baking powder
- 2 egg whites beaten stiff
- oil for frying
Preparation:
Transfer to a bowl, cover with plastic and steam for 10-15 minutes. Peel chilies, split lengthwise once and remove seeds. Set aside.
To make filling, add grapefruit sections, beans, cheeses, cumin, salt and pepper to a large bowl. Mix by hand until well blended. Generously fill each chili with the mixture, securing opening with toothpick if desired.
In a medium mixing bowl, combine beaten eggs, 1/2 cup flour and baking powder. Mix well; gently fold in egg whites. Dredge the chiles in remaining flour, then egg mixture and again in flour.
Preheat oven to 325 degrees. In a deep fat fryer, heat oil to 350 degrees, or heat a 2-inch deep skillet with 1/2 cup oil.
Fry peppers until lightly browned on all sides.
Drain chile rellenos on paper towels, then place on a cookie sheet and bake for 10 minutes.
Makes 8 vegetarian chile rellenos.
